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Lamb moussaka

Lamb moussaka

Total Time
1 hr 40 min
25 min
1 hr 5 min
Our take on this popular Greek-style lamb and eggplant bake replaces rich white sauce with a clever topping, for a lighter creaminess, so you can still enjoy it in all its satisfying goodness.



2 medium, cut into 1cm thick rounds

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Lean lamb mince

500 g

Tomato paste

2 tbs

Ground cinnamon

¾ tsp

Canned diced tomatoes

1 400g can, (1 x 400g can)

Dried oregano

2 tsp

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (160g)


1 medium, lightly beaten

Grated parmesan cheese

cup(s), (25g)

Reduced fat feta cheese

30 g, crumbled


3 cup(s), (90g), baby leaves

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 190°C. Line 2 large baking trays with baking paper. Arrange eggplant slices in a single layer over baking trays and lightly spray with oil. Bake for 15 minutes or until light golden and tender. Remove from oven and set aside, leaving oven on.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and garlic and cook, stirring, for 3–5 minutes or until soft. Increase heat to medium–high. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  3. Add tomato paste and cinnamon and cook, stirring, for 1 minute. Stir in tomatoes, oregano and 200 ml water. Season with salt and pepper and bring to the boil. Reduce heat, simmer, stirring occasionally, for 15 minutes.
  4. Whisk yoghurt, egg and half of both the parmesan and feta in a bowl until combined. Spread half the lamb mixture over base of a 2 litre (8 cup) capacity baking dish. Arrange half the eggplant slices in a single layer on top. Repeat layers with remaining lamb mixture and eggplant slices. Spoon over yoghurt mixture and scatter with remaining parmesan and feta.
  5. Bake for 35 minutes or until golden. Serve with rocket.


TIP: Replace lamb mince with lean beef mince, if preferred.